Strawberry-Rhubarb Galette

Strawberry-Rhubarb Galette

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"Bring the flavours of spring to your table with this rustic strawberry and rhubarb gallete."
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1 h 10 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Remove pie shell from freezer and allow to thaw at room temperature for 10 - 15 minutes.
  3. Remove pie shell from foil plate and place on large sheet of parchment paper. Roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Slide pie shell and paper onto a large flat baking sheet; pastry may hang over edge of sheet.
  4. Blot strawberry and rhubarb slices well with paper towel to remove any excess moisture before combining with zest and a mixture of flour, sugar and salt.
  5. Spoon fruit mixture into centre of pastry, leaving a pastry edge that is 3-inches (8 cm) wide. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
  6. Brush pastry with beaten egg and sprinkle pastry and fruit filling with coarse sugar, if using.
  7. Bake on lowest shelf of preheated oven for 30 minutes at 375 degrees F (190 degrees C) or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made.


  • Tips
  • Bake pie without egg wash and coarse sugar. Dust, cooled pie with icing sugar and serve with ice cream or whipped cream.
  • Make individual galette tarts: Use 2 pie shells to make 6 tarts. After rolling out pie shells cut 3 circles, from each shell, using a 4-1/2 inch (11 cm) round cutter. Divide the fruit and flour mixture equally between the 6 pastry rounds. Assemble and bake the tarts according to the large galette directions.
  • If using frozen rhubarb, thaw rhubarb first and pat dry with paper towel. Also increase flour to 3 tbsp (45 mL).


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Great. Almond paste really works on them

My "go to" dessert recipe for company. Easier than it looks and always impresses with it's presentation and flavor.

I loved making this recipe. It turned out exactly as the recipe says. Great use of all the rhubarb in my yard!

Delicious! So easy, and turns out great! Served it with ice cream :)

So simple and tasty. I will make this often, especially when i need a quick dessert.

Simple recipe that does the job - great feedback from tasters. One thing I would encourage is doubling the amount of fruit to 4 cups for the filling. Since I had two pie crusts, I doubled it but...

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